1. Bake chicken according to packaged directions. Allow to cook slightly and cut into smaller chunks.
2. Turn oven to 400F. While the oven preheats, shred the cheese and set aside.
3. Whisk together the mayonnaise, red wine vinegar, honey, celery seeds and salt. Pour mixture over a large bowl filled with the cabbage, sliced onion, matchstick carrots and cilantro. Using tongs, mix all ingredients together until everything is coated in the coleslaw sauce. Fold in blueberries and set in the fridge until you're ready to assemble the tacos.
4. Divide flour tortillas among two baking trays lined with parchment paper. Add a handful of cheese on top of each tortilla and place some of the fried chicken pieces on one side of each tortilla on top of the cheese.
5. Bake for 5 minutes. Remove the tacos from the oven and fold each in half, pressing down lightly with a spatula to ensure the tacos stay folded.
6. Return the tacos to the oven and bake for an additional 5 minutes, or until browned and crispy.
7. Allow the tacos to cool slightly, then serve with blueberry coleslaw and red pepper slices on top. Enjoy immediately with your favorite chips and salsa!

Notes from Jess:

• If you’d like to shred your own cabbage, go for it. She purchases hers pre-shredded because she likes to take shortcuts whenever possible.
• She's a little obsessed with celery seeds. They’re not a mandatory ingredient for the coleslaw dressing but honestly… they’re super delicious and add great flavor.
• To make things pretty, she saves some blueberries to sprinkle on at the end. She leaves those whole, and it gives the meal a nice pop of color, texture and freshness!